Keto Coconut Chicken Thai Curry
This authentic & healthy keto coconut chicken Thai curry recipe is ready in under 30 minutes and packs in tons of protein and veggies. Served over cauliflower rice, this is the perfect low-carb weeknight meal!
Table of Contents
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
What Makes This Recipe Great
I love Thai red curry. The warm spices, the slight kick of heat, and the sweet coconut milk simmered together with juicy chicken and tender vegetables. It is just the best!
I used to get coconut Thai curry chicken exclusively at restaurants until one day I decided to make it myself and was blown away by how easy it was to make, and how authentic it tasted right from my own kitchen.
It was just as delicious, and by making it at home I was able to control the ingredients to ensure it’s healthy, keto, low carb, and Whole30 compliant!
Chopped Veggies: This keto chicken curry is so simple to make. First, you need some chopped vegetables. Any vegetables will do! I tend to like it with zucchini, bell pepper, green onions, and yellow onion. I’ve also made it with broccoli, cauliflower, spinach, shredded carrots, celery, potatoes, etc. You can’t go wrong!
Chicken Breasts: Next, you need chicken. I love using thighs or breasts. It cooks fastest if you cut it up first before adding it to the pan.
Authentic Thai Red Curry: Finally, you need the curry! For the sauce, you need red Thai curry paste and coconut milk. Thai Kitchen makes my favorite Thai curry paste. It’s Whole30 and keto-friendly, and considered an authentic swap instead of making your own curry paste!
Coconut Milk: When buying coconut milk, it’s important to find the correct version. Look for canned, unsweetened, full-fat coconut milk or even coconut cream. I’ve included a photo of the ingredients above to help you find this easily at the grocery store!
How to Serve Keto Chicken Curry
I love serving this keto curry over cauliflower rice, or regular rice if it works for your diet.
How to Meal Prep
Store your keto chicken curry in an airtight container for up to 5 days in the refrigerator. Heating: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.
Don’t Buy these Coconut Milks
Refrigerated Coconut Milk: You’d find this in the refrigerated section next to almond milk. This will not work because it’s too watered down.
Coconut Creamer: You’ll find this next to the coffee creamers. While this is thicker, it is not ideal for this recipe. Many are sweetened and don’t function the same as a can of coconut milk.
Canned cream of coconut (aka crema de coco): This is super sweet and meant for daiquiris and desserts.
This keto chicken curry recipe is for a mild spice Thai curry. My kids can eat this with no problem. If you like yours spicier, add in red pepper flakes and/or Thai chiles.
Yes! Freeze leftover keto chicken curry in a freezer-safe airtight container for at least 6 months. Can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Yes! You can leave out the chicken, or use tofu or plant-based meat in place of chicken to make this vegetarian/vegan friendly, or make it with just the vegetables.
Make sure your Thai curry paste and coconut cream are Whole30 friendly if you make this keto chicken curry recipe during a Whole30.
Did you love this recipe? Thank you! Please rate this recipe and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
Keto Coconut Chicken Thai Curry
- 1 pound chicken breast or thighs, chopped into 1" pieces
- salt + pepper
- 1 tablespoon coconut oil
- 2 zucchinis, chopped
- 1 red bell pepper, sliced
- 1 bunch green onions, sliced
- 1 yellow onion, sliced
- 1 teaspoon fresh ginger, peeled and chopped
- 2 cloves of garlic, grated or finely minced
- 2 tablespoons red thai curry paste, or more to taste
- 1 13.5-ounce can full fat coconut milk
- Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
- Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet
- Heat a cast iron skillet over medium heat.
- Pat the chopped chicken dry and season with salt + pepper.
- When the skillet is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
- With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
- Add the garlic and ginger, cook for 30 seconds until fragrant.
- Return the cooked chicken to the skillet.
- Add in the thai curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.
- Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
- See the Recipe Notes below for more tips, FAQs and ingredient substitutions.
172 Comments on “Keto Coconut Chicken Thai Curry”
The taste was outstanding! I probably did something wrong because the coconut milk was very thin so I added several tablespoons of corn starch to thicken up the dish. I will definitely make this again.
Hi Jim! So glad to hear you loved this dish and were able to save it with the corn starch. Did you use canned coconut milk? The refrigerated version is too thin so I always recommend using the unsweetened canned version.
I just made this!!!! I used carrot instead of zucchini and holy crap ot was sooooo good! I had to take a pic during the process because it was so beautiful
Awww this is so great! Thank you Julie!
Very tasty. Delicious and easy to make.
So glad you like it, Shirley!
Three words… YUM, YUM, YUM!!!!!
This was so easy and so delicious! I didn’t have squash, so I added a bag of mixed veggies (broccoli, cauliflower, and carrots). I doubled the milk, because I like it as a soup. Gave the hubs and kiddo rice. They loved it. Thank you so much for sharing this recipe.
Thank you, Tammy! These swaps are great! So glad you loved it and the family did too!
I’m soooo glad I decided to double the recipe. It was absolutely delicious!!! I’ll definitely be making more! Thanks
Thank you, Sara! I am so happy to hear that you liked it. Doubling the recipe is genius- it reheats so well and makes the best lunches!
This recipe is a keeper. It’s so flavorful and delicious. My whole family love it!! Super easy to make and I almost always have the ingredients on hand.
Hi Amy! I love to hear this! It’s such a staple recipe and I am so glad your family loves it too!
This was so good and simple. I ended up doubling up the coconut milk and curry paste to get more broth. My daughter loved it and my husband was having leftovers before the night was over. Yum!
Yea! So smart to double those ingredients to get more broth! I am so happy to hear your family loved it. Leftovers before the night is over is major compliments to the chef! You nailed it!
Will make again, but only with the pre-chopped TJ’s squash you mentioned…the squash took me way too long to peel and chop, but I made it exactly as written- honestly shocked the grocery store had the exact kind of squash!
Love a prechopped veggie! Way more convenient. Glad you liked it and will make it again!